Wednesday, November 2, 2011

Rasam/Gojju Pudi

Rasam Pudi


Dry Chillies - 1/4 kg (Byadige menasinakai)
Green Coriander Seeds - 1/4 kg
Black Pepper - 100 grms
Cumin Seeds - 150 grms
Methi Seeds - 50 grm
Mustard Seeds- 25 grm
Curry Leaves - 1 bunch/2 handful
Turmeric - 2 tbl spn
Hing - 25 grms

1) Dry roast mustard, Methi seeds, mustard seeds, cumin seeds, Green Coriander seeds till splutter and give out good aroma.
2) Roast black pepper with little ghee and keep aside.
3) Roast chilli and curry leaves with 1 tspn of oil.
4) Mix all the roasted ingredients and add hing and add turmeric on the mixture while roasting in small portions.
5) Once they come to room temperature, grind all the above to a fine powder
6) Rasam powder can be stored in air tight container for months.


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